EASY MODE Chocolate Covered Strawberries (3 Ways)
When we think of Valentine's Day, we often picture bouquets of roses, heart-shaped cards, and those peculiar chalky candy hearts. But if we're talking about the real mascot of this day of love, it's undoubtedly the chocolate-covered strawberry. A simple yet delectable treat, chocolate-covered strawberries seamlessly marry the sweetness of fresh, ripe berries with the indulgence of chocolate. The fun part is, they're as easy to make as they sound - you just need to dip a berry in some chocolate and voila! A classic sweet treat is born. But we're not settling for just "classic" here, we're taking it up a notch by adding a unique twist - a dukkah spice crumble. Originating from Egypt, dukkah is an enticing mix of toasted nuts and spices that adds an unexpected, delightful crunch to the smooth chocolate coating. This personal touch on the recipe demonstrates just how much room there is for creativity and exploration in the culinary world, even when it comes to classic recipes.
Chocolate-covered strawberries are so much more than a dessert - they're a symbol of love and celebration, shared between lovers, friends, or even just with yourself. And as we delve deeper into the making of this recipe, you'll realize it's not just about the end product but also the process. Tempering the chocolate, for instance, is a meticulous but rewarding step, that lends the chocolate coating a glossy sheen and a satisfying snap. As for the berries, the quality matters - plump, clean, and vibrant strawberries make all the difference. As you dip, drizzle, and dust, remember to keep things light and playful. Whether you're going all-out with zebra-style drizzles or getting earthy with a dusting of cacao powder, it's all about enjoying the process and making this recipe your own. After all, isn't that what cooking - and love - is all about? So, whether you're celebrating Valentine's Day or just indulging on a regular Tuesday night, these chocolate-covered strawberries are sure to bring a smile to your face. 🤘🏼 Adam
Stuff that I Use:
EASY MODE Chocolate Covered Strawberries
Ingredients
Instructions
- Start by preparing the Dukkah spice mix. In a medium pan, toast your hazelnuts, pistachios, pine nuts, sesame seeds, fennel, coriander seed, green cardamom pods, and Aleppo pepper. Once they start emitting a nutty aroma, transfer them to a blender or a mortar and pestle. Pulse the mixture until you achieve a medium coarseness.
- Begin tempering your dark and white chocolate separately. Microwave each for one minute, stir, then microwave again for 30 seconds. Measure the chocolate's temperature. Aim for between 110 and 120 degrees Fahrenheit. If it needs more heating, do it in 15-second increments. Once heated, cool the chocolate back down by mixing in some additional chips. For dark chocolate, aim for a temperature between 88 and 90 degrees Fahrenheit, and for white chocolate, between 80 and 82 degrees Fahrenheit.
- When your chocolate is tempered, you're ready to coat the strawberries. Dip each strawberry in the chocolate until it comes to the neck of the berry, where the fruit meets the greens. Let the excess chocolate drip off before transferring to a parchment-lined sheet tray. If you'd like to add the dukkah, dip the freshly coated strawberry in the spice blend.
- If you're feeling fancy, there are a few other options for coating. Dusting the strawberries with cacao powder gives them a truffle-like appearance and taste, or you could drizzle
Adam's Notes
- You’ll most have some leftover chocolate, but I mean who doesn’t want leftover chocolate?
- Dukkah yields about 1 2/3 cups. Use leftover to sprinkle on yogurt, fish (or any other protein, stir into hummus, or mix with oil and dip with good bread.
Chocolate Tempering Ranges…
Dark Chocolate: 88-90F (31-32c)
Milk Chocolate: 86-88F (30-31c)
White Chocolate: 80-82F (27-28c)
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